I am hooked onto this Rayalaseema style Gutti Vankaya Kura, people! For the uninitiated, Gutti Vankaya literally means whole brinjal/aubergine. It is a specialty curry from Andhra (specially the Rayalaseema region) where these small sized brinjals are stuffed with a tasty spice powder and cooked in a whole lot of spices. I am telling you, it is truly delicious stuff!
How did someone like me who couldn’t stand brinjals/aubergines come about loving them? I truly don’t know. This Gutti Vankaya Kura is inspired by a restaurant close by our home. So we happened to taste some sinfully delicious Rayalaseema styled Gutti Vankaya to pair up with Jonna rotta/jowar rotis – again truly special from that region in Andhra and I fell in love with it. Truth be told, though I hail from Andhra we don’t eat spicy food at all. And this Gutti Vankaya kura was too spicy that my stomach began burning soon after. So here I was, in love with something but couldn’t handle it at all. The only way for me to fix it is to start preparing it at home.
Would you believe it if I said it took me just 30mins to make this from scratch?! Yes, it is very simple and when made at home, we get to adjust the spice levels as needed. The spice mixture used for this special Gutti Vankaya Kura is freshly ground. The roasted peanuts and sesame seeds are enough to make it creamy and rich along with the other spices that make this such a flavorful curry. It stays well in the fridge for a couple of days and trust me it tastes better as it ages 🙂 There probably are different versions of this from different regions in Andhra and this is my adapted version of Gutti Vankaya based on what I have tasted so far. Like what you are seeing, then check out other Andhra Special Recipes!
How to make Gutti Vankaya Kura | Rayalaseema Gutti Vankaya Curry
📖 Recipe
Detailed step by step picture recipe of making Gutti Vankaya Kura | Rayalaseema Gutti Vankaya Curry
In a pan, dry roast sesame seeds until slightly golden. Set them aside.
In the same pan, dry roast coriander and cumin seeds for 2-3 mins on medium flame and set them aside.
Again, dry roast dried red chillies cinnamon piece, cloves and fenugreek seeds and set them aside.
Once everything is cooled down, grind into powder and keep it aside.
Wash and pat dry brinjals. Cut off the ends of the stems and cross cut brinjals till ¾th so that there is an opening while they are still intact.
Stuff the masala powder into every brinjal and keep it aside.
In a pan, heat oil. Add mustard and cumin seeds, let them pop. Add fresh curry leaves along with finely chopped onions. Fry until translucent.
Add ginger garlic paste and fry until the raw smell is gone.
Next add the masala powder and tamarind water. Mix well.
After cooking for a couple of minutes, add turmeric powder, salt and Kashmiri chilli powder. Cook on low flame until the raw smell is gone.
Add approximately two cups of water along with crushed jaggery and carefully drop all the prepared brinjals. Cook covered until they are soft and tender. Add extra water if the gravy is too thick.
As the oil begins to ooze out from the edges, switch off the heat.
Serve hot with rotis, jowar rotis or ragi sangati (ragi mudde)
Recipe Notes
Adjust spice levels as per preference. Choose tender, small sized brinjals for best taste. Jaggery is optional but adds to the taste.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
